Imli ki Chutney (Imlii ki Chutney)

Written By Lucy Pinder on Wednesday, September 9, 2009 | 7:17 PM


250 gms. tamarind (Imli)
2 cups sugar
Salt according to taste
1/2 tsp chili (Lal Mirch) powder
½ inch piece of ginger (Adrak) or Dried ginger (Sounth)


Soak the imli in lukewarm water so that it softens.
Rub well to remove the seeds.
Strain out all the juice into a container.
Put on low heat and bring to boil.
Add sugar, salt and chili powder and keep stirring and cooking on low heat till it starts to become thick.
A small piece of ginger can be added and later removed for an extra flavor.
When desired consistency achieved remove from heat and allow to cool before storing (in a jar with a lid).

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